2 Special Treats for 2 Special Events: Extra Pink Berry Smoothies and Special Dark Mini Muffins
“When you do nothing, you feel overwhelmed and powerless. But when you get involved, you feel the sense of hope and accomplishment that comes from knowing you are working to make things better. ”
These berry smoothies and mini muffins are a little extra special…that’s because they have been made in honor of Breast Cancer Awareness Month. They are my entries for the Boobie Bake Off event by Marye of Baking Delights and the Baking for Breast Cancer Awareness event by Ley of Cilantro and Lime. These women have so wonderfully put together these events to bring awareness to this disease that affects the lives of so many. Go check them out and spread the word!
Antioxidants are your friend.
High amounts of dietary antioxidants may protect women against developing breast cancer, according to a study published this month in the Journal of Nutrition. (taken from an article found here.)Blueberries, raspberries and blackberries are rich in proanthocyanidins, antioxidants that can help prevent cancer and heart disease. Strawberries, raspberries and blackberries contain ellagic acid, a plant compound that combats carcinogens. (taken from an article found here.)
A standard serving of dark chocolate (40 grams) provides more antioxidant power than the standard servings of many other well-known antioxidant containing foods, including cranberries, walnuts and grapes. (taken from here.)
Extra Pink Berry Smoothies
Recipe from Aggie’s Kitchen
(makes 2 smoothies)
1 cup low fat plain or vanilla yogurt (Stoneyfield is my favorite!)
1 cup frozen strawberries
1 cup frozen raspberries
1/2 cup raspberry sherbert
1 cup fat free milk
1 TB honey
2-3 tsps of flax seeds
Put all ingredients into blender and let it whirl for a minute or so until everything is combined and flax seeds have been ground into smoothie (no health benefit to whole flax seeds…only ground).
Alongside these Extra Pink Berry Smoothies, enjoy a Special Dark Mini Muffin…made with Special Dark cocoa powder (full of antioxidants!).
Special Dark Mini Muffins
(makes 32 regular muffins and a lot of mini muffins!) Recipe adapted from my friend Betsy’s Chocolate Chocolate Chip Muffins
2 1/2 cups all purpose flour
1 3/4 cups whole wheat flour
3/4 cup packed brown sugar
1/2 cup Special Dark cocoa powder
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 egg whites
2 cups unsweetened applesauce
1 3/4 cups fat free milk
2 TB canola oil
2 1/2 tsp vanilla extract
1 1/4 cup chocolate chips
In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder, and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with nonstick cooking spray, fill 3/4 full with batter. Bake at 350 for 8 – 10 minutes for mini muffins or 18-20 minutes for regular muffins or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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